Easy Crockpot Chicken Stroganoff
This easy crockpot chicken stroganoff recipe delivers a creamy, flavorful meal with minimal effort. Tender chicken in a rich mushroom and sour cream sauce makes for a comforting dinner perfect for any night of the week.
Equipment
- 6-quart (or larger) slow cooker
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 1.5 - 2 pounds boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1 can (10.5 oz) cream of mushroom soup
- 1 small onion finely chopped
- 8 oz fresh mushrooms sliced (optional)
Sauce & Seasoning
- 2-3 cloves garlic minced
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper or to taste
- 1/2 teaspoon salt or to taste
- 1/2 cup sour cream full-fat
Instructions
Directions
- Cut chicken into 1-inch bite-sized pieces and place them into a 6-quart slow cooker.
- Add cream of mushroom soup, chopped onion, minced garlic, beef broth, Worcestershire sauce, thyme, pepper, salt, and sliced mushrooms (if using) to the slow cooker.
- Stir all ingredients until the chicken is well coated and everything is evenly distributed.
- Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is cooked through and easily shredded.
- Remove one cup of the hot liquid, whisk in sour cream until smooth, and then stir this mixture back into the slow cooker to temper the sour cream.
- Stir everything until creamy and heated through, adjust seasonings if needed, then serve immediately.
Notes
Serving suggestion: Serve over egg noodles, rice, or mashed potatoes. For a richer flavor, consider using full-fat sour cream. If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) in the last 30 minutes of cooking. Always adjust seasoning to your taste. Store leftovers in an airtight container in the refrigerator for up to 3 days.